Stuffed Eggplant with Ground Beef and Rice

Serves 4

I love stuffed eggplant and should make it more often. This recipe can be altered to taste. You can use more beef and less rice. You can use all rice to keep it vegetarian. I prefer it with asiago and parmesan cheese, but it is equally good with mozzarella or sharp cheddar. The eggplants take a little time to assemble, but can be prepared ahead and refrigerated until baking, adding a little more time as needed to get hot. This easy and delicious main dish can be made in any amount needed.

Ingredients

• 2 large eggplants, preferably an oblong shape
• 1 tablespoon olive oil
• 1/2 pound lean ground beef, such as sirloin
• 1 medium onion, chopped
• 1 large green pepper, chopped
• 4 large cloves garlic, minced
• 1 tablespoon dried oregano leaves
• 1 teaspoon fennel seeds, slightly crushed (optional, see notes below)
• 1 teaspoon dried basil leaves
• Salt and pepper to taste
• 1 can (14.5 ounces) whole tomatoes, crushed with fingers, with the juices
• 2 cups cooked white or brown rice
• 1/2 cup freshly grated Asiago or other cheese of choice (see comments above)
• 1/2 cup freshly grated Parmesan cheese, plus more for grating on tops (see comments above)

Halve the eggplants lengthwise. Remove enough of the inside to leave about a 1/2-inch shell. Chop the portion you remove and reserve. Place the eggplant halves in a microwavable dish. Cover with plastic wrap. Microwave on high just until tender, about 2 minutes depending on wattage. Remove wrap and set aside.

Preheat oven to 350° F. Heat a medium skillet over medium-high heat. Add the olive oil. Brown the ground beef, crumbling with a spoon as you stir. Add the onion, green peppers, reserved chopped eggplant, garlic, oregano, optional fennel, basil, salt and pepper. Sauté until tender, about 5 minutes. Add the tomatoes, reserving about 1/2 cup of the juice for later. Place in a large bowl. Add the rice and mix well. When slightly cooled, add the grated cheeses. Taste for seasoning.

Place the eggplant halves in a lightly greased baking dish in one layer. Fill each with the rice mixture, pressing down firmly to stuff well. (If there is extra stuffing, arrange it around the stuffed eggplants.) Drizzle with the reserved tomato juice and extra grated Parmesan, then drizzle with a little olive oil. Cover tightly with foil and bake until hot and bubbling, about 40 minutes. Remove from oven and let rest about 5 minutes before serving.

Notes: I list the fennel seeds as optional because I know not everyone has them in the pantry. However, they add a light anise flavor that is very good in this recipe. It is not necessary to grind them, just crush slightly. That can be accomplished with a spice grinder, a mortar and pestle, on a cutting board, pressing them with the bottom of a heavy pan, or even just by rubbing them vigorously between the palms of your hands. If you choose not to use fennel, add a little more basil, which has a similar flavor.